DIY Lip Balm

Buying beauty products is just as confusing as buying food.

Burt's Bees lip balms, as just one example, claim to be sulfate-free, paraben-free, phthalate-free, and petrochemical-free. That sounds pretty good, right? Well, guess what else is in it? Some ingredients that I can't pronounce. Oh, and both soybean oil and canola oil. Gross. Those are not healthy oils at all. Just because you aren't eating them doesn't mean they aren't absorbed into your body. To make your own lip balm you only need:

5 tsp. sweet almond oil
7 tsp. coconut oil
3 tsp. beeswax
8 drops essential oil

2 1-oz. tins/containers
1 mini dropper (optional, but recommended)

Put the almond oil, coconut oil, and beeswax in a small saucepan and heat it over low just until the beeswax melts. Turn off the heat and add the essential oil of your choice. Pour the liquid into the lip balm tins; the mini dropper makes this much easier. Set the lip balms aside to cool before putting on the lids.

 

Enjoy!

Cost of one stick of Burt's Bees lip balm (0.15 oz.): $3.00
Cost of two tins of homemade lip balm (2 oz.): $1.28
You would need to buy 13 tubes of Burt's Bees to equal the 2 ounces that I made. That would cost $39 compared to $1.28 for homemade!

Recipe: Braided Reubens

One of my favorite things to use back in my days of eating processed foods was Pillsbury Crescent Rolls. I could fold up almost anything inside them, and my husband was almost guaranteed to love it. We couldn't resist the hard crust and soft, chewy insides of the bread. I didn't think that type of bread could be recreated, and if it could, it would be too difficult. Turns out, there is a type of homemade crescent dough called brioche. It's actually a very easy dough to make because it doesn't require any kneading! Use this dough any way you would use crescent rolls; I decided to make a reuben.

Ingredients:
2 eggs
2 tsp. salt
2 TBS. honey
½ c. butter, melted
½ c. water
1 pkg. (2 ¼ tsp.) yeast
3 c. whole wheat flour
6 oz. corned beef
2 oz. baby Swiss cheese
½ c. sauerkraut

If grinding fresh flour, use about 2 ½ cups of wheat berries.

In a large bowl, beat 2 eggs. Add the salt, honey, melted butter, water, and yeast.

Use a large wooden spoon to stir in the flour just until it is all incorporated; do not knead. It will be very sticky, not smooth like a typical bread dough. Cover the bowl with a damp towel and let it sit in a warm spot for 2 hours so it can rise.

Put the bowl in the fridge for about 30 minutes. Because the dough is sticky, it is much easier to work with when it's cold. Remove the dough from the fridge. Lightly dust a large clean surface and roll the dough out to about ¼ inch thick. Use a dull knife or a pizza cutter to cut strips on both sides, but do not go all the way across.

Layer on the corned beef, Swiss cheese, and sauerkraut.

Pull the strips across one at a time (left, right, left, right) so it looks braided.

Move the loaf carefully to a baking sheet. Bake at 350° F for 20 to 30 minutes until it's golden brown.

Cut it along the lines of the braid to make it easy. Serves 6.

Have fun with this - crescent rolls are so incredibly versatile for sweet and savory.

Printable: Braided Reubens

Recipe: Homemade Fruit Snacks

There's really no reason why fruit snacks shouldn't be healthy, but the ones you can get at the store aren't really that great of an option. I don't mean to pick on any one brand, but there is an organic option at the store that uses two different types of sugar as the first two ingredients listed. That means there's a lot of sugar in there, and it's just not necessary. I made fruit snacks using... fruit. And grass-fed gelatin. If you remember from my Real Deal Marshmallows recipe, grass-fed gelatin is a wonderfully nutritious ingredient. I'm trying all kind of things to incorporate it, so here are my fruit snacks!

Ingredients:
2 ½ c. strawberries
½ c. lemon juice
2 TBS. honey
½ c. gelatin

You can use fresh or frozen fruit in this recipe. I used strawberries that I'd frozen last summer. Almost any fruit should work; I'm going to use blackberries next time! Put the berries and lemon juice in a saucepan and heat it on medium-low until the fruit starts to soften.

Use an immersion blender to puree the fruit, or pour it all into a blender. Then, set it aside to cool slightly for about 5 minutes.

Stir in the honey and gelatin. Whisk in the gelatin a little at a time so it doesn't clump up. Whisk, whisk, whisk! Once it is all incorporated, pour the liquid into silicone molds or a 9x13" baking dish, preferably lined with unbleached parchment paper.

Put the molds or pan into the refrigerator for 1 to 2 hours to let it set up. Remove and pop the fruit snacks out of the mold, or cut into squares if you used a baking dish.

Store the fruit snacks in a lidded container either at room temp or in the fridge, if you like them cold. Aren't these just adorable? Enjoy, and don't feel guilty about serving them to your kids!

Printable: Homemade Fruit Snacks

Today's Farmers' Market Finds and Co-op Order

It was co-op week! There was a mix-up with my delivery site so I didn't get to pick it up until yesterday, but everyone at the co-op was great and helped me out.

 

 

This month my order included:

grass-fed ground beef
grass-fed ribeyes
grass-fed beef livers
pastured chicken livers
pastured chicken hearts
pastured chipotle pepper sausage
pastured pork stew meat
pastured pork fat
pastured eggs
grass-fed butter
grass-fed raw cheddar cheese

Look at these eggs! They're probably the prettiest assortment of eggs I've ever had. I love the green ones. I know they're going to taste really good, too.

This month my dog will be eating...

pastured chicken livers
pastured chicken hearts
pastured chicken backs
pastured chicken necks
pastured chicken bones

Then, today I went to the farmers' market. I fared better this week than I did last; last week I got there a little later than usual and you wouldn't believe how much was already gone.

pastured chicken thighs
raw honey
baby leaf lettuce
carrots
celery
dill
onion chives
watermelon radishes
grape tomatoes
red potatoes

Recipe: Lentil Chicken Chili

Chilies and stews are a great way to use up the miscellaneous things you have in your pantry. When I made this chili, I literally just dumped a bunch of stuff in a pot that I thought would work together. The nice thing about lentils is that because they're small, they cook quickly. You don't need to have a pot of chili simmering all day. If you're in a hurry, you can still have a hot and hearty meal in about 30 minutes.

Ingredients:
½ onion
1 - 14.5 oz. can diced tomatoes
1 - 10 oz. can diced tomatoes with jalapeños and cilantro, or something similar like
      tomatoes and chilies
1 - 4 oz. can diced green chilies
2 c. broth
1 c. green lentils
1 ½ c. chicken, cooked and shredded
½ tsp. salt
½ tsp. dried basil
¼ tsp. garlic
¾ c. gruyere, or similar good melting cheese (optional)

Dice the onion, and put it in a pot with some fat. Let it sweat out over medium heat.

Throw in the 2 cans of tomatoes, green chilies, and broth. At this point, I gave the mixture a few quick pulses with an immersion blender to break up any big chunks, but that's up to you. Bring it to a boil.

Add the lentils. Lentils should cook at a boil in 10 to 20 minutes; check the package you're using and take note of any changes.

Once the lentils are cooked, add the cooked chicken and spices. Let it simmer for about 5 minutes until it's heated. Throw in the cheese at the last minute, if desired.

Serve hot! This recipe serves 4.

This chili freezes well, so you could also make a double batch and freeze and defrost for an even quicker meal another night.

Printable: Lentil Chicken Chili

The Good Salt

We've all been taught that salt is necessary but should be used in extreme moderation for the greatest health, especially normal blood pressure. This is true. Kind of.

Table salt, and even sea salt, are devoid of most nutrients, and should be limited or eliminated. The salt you should be using is Himalayan Salt, also called Pink Himalayan Salt or Pink Himalayan Sea Salt.

Himalayan Salt contains the same 84 minerals and nutrients found in the human body. Table salt is processed to remove almost all of these minerals and nutrients. This is why table salt is pure white and Himalayan Salt has a pink tint to it. Most salt companies add one mineral back in - iodine. Iodine is essential to health, and a lack of it causes the most obvious disease, goiter. Goiter often leads to the thyroid disease called hypothyroidism.

If we're comparing salt to sugar, table salt is the equivalent of white sugar, and Himalayan Salt is the equivalent of sucanat. Himalayan Salt is unrefined and unprocessed. It is mined by hand from 250 million year old salt caves in the Himalayan Mountain Range, which means that it is untouched by most toxins and pollutants that pervert regular sea salt.

Just a few of the health benefits of using Himalayan Salt include: it is anti-aging, replenishes electrolytes, reduces muscles cramps, regulates blood pressure, prevents cellulite, promotes sinus health, and increases bone health.

One of the other great things about Himalayan Salt is that you really cannot use too much. The daily recommended amount of regular table salt is about ¼ teaspoon. Since Himalayan Salt is used and assimilated by the body it can be used more freely. If you're nervous about it and need a number, then know that one full teaspoon of Himalayan Salt a day is not unreasonable! Contrary to popular belief, we do not use more salt than was used centuries ago. In fact, our ancestors used great amounts of salt to preserve meats way before the refrigerator ever came around. The exception is for those whose diet is mostly processed or fast food.

You can find Himalayan Salt at most health food stores. To ensure that it is true Himalayan Salt, it should be pink in color; this may be light to dark pink. In addition, this type of salt is actually safe for animals and can increase their vitality.

Recipe: Real Deal Marshmallows

Did you know that marshmallows were originally medicinal? Marshmallows did actually used to be made from the root of the althaea officinalis (marshmallow) plant; marshmallow root was used for inflammation and as a cure for sore throats. In fact, some people today still recommend marshmallows as a cure for sore throat. However, marshmallows from the store are nothing like traditional marshmallows and will not aid in this use. Modern marshmallows are made of mostly corn syrup and blue food dye. :::blank stare::: That's right, manufacturers use blue dye to make white marshmallows. I'm just as confused as you are.

To make authentic, healthy marshmallows, all you need is honey, water, gelatin (preferably grass-fed), vanilla, and marshmallow root. The marshmallow root is optional, but makes them really authentic, and of course you do get the original health benefits! I got mine from one of my favorite online stores, Mountain Rose Herbs. The grass-fed gelatin that I use can be found here. High quality gelatin is a good source of natural collagen, and is great for hair, skin, and nails.

Without further ado, here is my recipe for Real Deal Marshmallows!

Ingredients:
1 c. water
1 TBS. marshmallow root (optional)
4 TBS. gelatin
1 c. honey
2 tsp. vanilla

Boil one cup of water and steep the marshmallow root for 5 minutes. Then, strain the herb out. Skip this step if you are not using marshmallow root.

Pour ½ cup of the water into a large bowl with the gelatin. Whisk it until it's combined, then set it aside.

Pour the other ½ cup of water into a small saucepan with the honey. Turn the stove on medium and heat it until it reaches 240° F. You do not need to stir it. It may take a while to get to temperature, but do not be tempted to turn the heat up.

Take a hand mixer or stand mixer and turn it on over the gelatin. Very slowly drizzle in the honey while continuing to mix on a medium speed. Once all the honey is in with the gelatin, turn the mixer on high and continue to beat until the mixture turns white, marshmallowy, and soft peaks form. This will take about 5 to 10 minutes. Add the vanilla in for the last minute or so of mixing. Try not to overmix, as this will make the marshmallows hard to spread out later.

Spread the marshmallow "fluff" into a 9x13" pan greased or lined with parchment paper. It looks a little funny, but it will get better. Set the pan out somewhere it will not get wet (not the fridge!) and let the marshmallows set up for 8 hours.

Turn the finished marshmallows onto a cutting board. Dip a knife in oil (I used coconut oil) and cut into strips, then into squares.

At this point, you can roll the marshmallows in finely shredded coconut, cocoa powder, etc., but I just like them plain. Store them in an air-tight container in a cool, dry place. Once again, don't put them in the fridge - marshmallows melt when they get wet, which is why these are great for hot chocolate! Eat them within one week for best flavor, although mine didn't last nearly that long.

This is probably one of my new favorite desserts. I know you'll love them as much as I do! Just be warned that you'll never want to eat a store-bought marshmallow ever again!

Printable: Real Deal Marshmallows

Recipe: Baked Halibut with Dill Sauce

My husband is not always a fan of white fish, but I finally found a way to make it that he likes. It's simply baked in a cornmeal crust, which gives it a nice crunch and takes away the "floppiness" that makes it unappetizing to some people. You can substitute any white fish for halibut; I recommend getting seafood that is wild-caught.

Ingredients for Dill Sauce:
½ c. plain Greek yogurt
2 TBS. fresh dill
½ lemon, juiced
½ tsp. salt
¼ tsp. black pepper

Ingredients for Baked Halibut:
2 halibut steaks
½ c. cornmeal
¼ c. milk
½ tsp. salt
½ tsp. black pepper

 

To make the sauce, chop 2 tablespoons of dill and mix it together with the rest of the ingredients. For best results, do this a few hours ahead or even the day before, so that the flavors have time to meld.

 

 

Get together the ingredients for the halibut and preheat the oven to 375° F.

 

Did you know that you can make your own cornmeal from regular popcorn? Run the popcorn through a grain mill such as the Wondermill and the cornmeal comes out very fresh and soft.

Put the cornmeal on a plate and the milk in a bowl; season them with the salt and pepper.

Dip the halibut steaks into the milk, and then coat completely with the cornmeal. Put them on a baking sheet and bake for 10 to 12 minutes, until the fish is hot and flaky.

Serve with the dill sauce and other sides.

White fish is a great source of protein, iron, and B vitamins, so make them a part of your rotation!

Printable: Baked Halibut with Dill Sauce

Be Healthy 360°

It's a New Year! I don't make resolutions, but maybe some of you did. The #1 most popular resolution every year is to lose weight.

Let's stop thinking about weight and start thinking about health.

A couple of weeks ago, I went to lunch with four co-workers to this great local pizza place that is well-known for sourcing local, organic, and fresh ingredients. I was the only one who didn't order a salad before the pizza. My co-workers were floored because I have a reputation around the office for eating organically. "But you eat healthy!"

People ask me all the time, whereever I go, if I am a vegetarian, I guess because I am thin. The answer is no.

Now don't get me wrong, I'm not telling you to not eat your salad if that's what you like. Personally, eating a big forkfull of what is mostly lettuce is not my idea of a good time. But I promise that I eat and enjoy lots of different vegetables!

There is so much more to being healthy than eating salads all day.

In fact, if in your quest to lose weight or be healthy this year, you only focus on vegetables, I think you'll be missing a big part of the story. You'll only be seeing about 90°.

One of the most important parts of the picture is healthy fats. Yes, you need fat to lose weight! Whole milk, chicken skin, fermented cod liver oil, butter, and more.

But healthy fats do not complete the circle either. You also need grass-fed and pastured animal proteins, dairy, fruits, whole grains, and legumes. This means lots of yummy things like grass-fed steaks, full-fat cheese, whole wheat tortillas, and peanut butter cookies. Don't forget your roasted sweet potatoes! Suddenly, being healthy is starting to sound a lot more delicious.

This year, Be Healthy 360°. Instead of resolving to lose weight, resolve to eat more...

dark meat chicken
organic vegetables
homemade broth
nut butters
real butter
grass-fed beef fat/pastured pork lard
wild-caught seafood
grass-fed/pastured beef or chicken livers (they're a must!)
fermented foods
locally grown and raised produce and meats
full-fat yogurt
local honey
and more butter (yay!)

Resolve to eat less...

processed foods
white flour
white sugar
unfermented soy
factory farmed meats
produce from halfway around the world
low-fat, fat-free, or diet foods
artificial sweeteners

Here's to good health and good food in 2013... and the wisdom to know that you can have both!

I am not a doctor so the views reflected in the article are my opinions only. Obviously, common sense must prevail - when I say "more butter", I don't mean eat a whole stick in one sitting.